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If the cabbage is too sour or too salty, wash the leaves in some warm water and drain well. If the leaf is a little bigger, cut it in two or a quarter, depending on how we want to make the sarmales (smaller or larger). The rest, what we have left, we cut the fidelity.
Meanwhile, fry the onion in a pan in which the oil is hot for a few minutes. It doesn't have to be browned.
In a large bowl, mix the minced meat, onion, rice (washed well), salt, pepper, tomato paste or broth (I do not use paprika) and a little water (about 100g) because then the composition (after it is boiled) does not come out hard. Mix the ingredients and leave for a few minutes to blend.
Spread a cabbage leaf on the left hand, place a little meat on the width of the leaf and roll the cabbage leaf, and with the fingers of the right hand press the edges of the cabbage leaf inwards thus forming the wire.
Usually the sarmales are boiled in larger pots lined with cabbage leaves, I opted for a clay pot in which I placed the first layer of sarmale, and over it I put peeled tomatoes and dill. I continued with the second layer, until or finished the sarmales, and on top I added two pieces of homemade sausages.
I poured boiling water, close to the level of the sarmales and put it in the oven (I covered the bowl with foil). After they have boiled for the first time (check in the oven), turn the heat a little slower and let the sarmales boil over low heat, until we consider that they are cooked enough.
Before removing them from the oven, remove the foil and let it brown a little.
They can be served with sour cream on top, with polenta next to it, depending on everyone's desire and appetite.
Sarmale in cabbage leaves with minced meat and rice
Stuffed cabbage with minced meat and rice peasant recipe for Moldovan sarmalute, traditional Moldovan recipe, old recipe, step by step video recipe. What meat is used for sarmale, how many sarmale come out of a kilogram of meat? Recipe of cabbage written and video.
Mix everything well with a wooden spoon, I like to beat the dough a little, because it becomes fluffy by absorbing air, like small pasta.
To inspire you, I show you other absolutely delicious ways. My sarmale recipes are here . I make them in the same way: with cabbage leaves, lime, vine, pumpkin or duck and chicken, poultry (duck, goose, chicken, turkey), pork, beef, lamb or fasting & hellip
Moldovan babe's secret for the best sarmale:
Tips from Gina Bradea
Put the fresh cabbage in the freezer and leave for 12 hours. Remove to the table and allow to thaw at will. No more scalding & # 128578
Put it in the oven over high heat until it boils, then let it simmer for 3-4 hours, depending on the oven.
Towards the end, add 1 cup of wine and put it back in the oven. I like to take out 1 wire from time to time, to eat like this, uncooked well.
After they have boiled, I put out the fire and leave the pot in the oven until it cools down, usually until the next day (I don't make sarmale in the summer, on the heatwave - be careful, because it breaks).
In this way, prepared, they melt in your mouth. They can also be made in a cauldron, fireplace, stove or stove. See more recipes for sarmale (stuffed cabbage, sarmale in pumpkin, broken, etc.).
They are served hot with polenta, hot peppers, sour cream, and if you have a red wine & ndash the blood of the strong next to the country, the rest is history. & # 128578 If you made smoked sarmales, add a few pieces of smoked to each portion.
I have several pictures (taken with the phone) and you can see sarmale made in several rows, with smoked, smoked ciolan, bacon, Romanian sauerkraut (sent by my mother, from Romania and kept in the freezer & ndash it is very good), with freshly created Italian cabbage (the green one is wonderful, they work splendidly and are tasty).
I like to put a little rice (it increases its volume about 4 times), but if you want, you can put more rice.
Tip for delicious sarmale:
If you use fresh cabbage, at the end put 1-2 cups of borscht or juice from 2 lemons, to be sour. If you make the sarmales in the clay pot & ndash don't forget to take them out after boiling & ndash cooling, otherwise the pot will absorb all the juice from the sarmales. You know that before use the clay pot must stay at least 1 hour filled with cold water, right? It's important not to forget.
See pictures from several types of sarmale made.
Good appetite and I'm waiting for you to tell me how your stuff came out and maybe you can show me a picture. & # 128578
From the readers who tried the cabbage sarmale recipe, made according to this Moldovan recipe:
Method of preparation
Peris advice for the type of meat used: if you want leaner sarmales, choose the pulp and if you are a fan of juicy sarmales choose pork breast.
Step 1: Preparing the cabbage
The cabbage is cut into sheets, washed, and if necessary, put in a bowl with water to reduce the taste too salty and sour. After 15 minutes, clean the stalks and place the sheets on a plate.
Step 2: Prepare the filling
Wash the rice well and leave it in the water for 3 minutes. Peel the onion, finely chop and cook a little in hot oil. After a few seconds, add the rice. Cook the ingredients together for 2 minutes, stirring constantly and add a tablespoon of tomato paste. Stir, and then quench everything with a glass of water. The ingredients are left to boil, and when the rice starts to swell and the sauce decreases, the fire stops. Allow to cool and then mix well with minced meat, salt, pepper and paprika.
Step 3: Running
Spread a cabbage leaf in the palm and place about a tablespoon of the composition in the middle of it (take into account the size of the sheet). Roll the sheet around the meat and cover the ends of the sarmala. Caution: do not roll the sarmales very tightly, because during cooking they will increase their volume and if they are too tight they will crack.
Step 4: Boil
First of all, put a tablespoon of oil, 2-3 cabbage leaves and a thin layer of finely chopped cabbage on the bottom of the pot. Then, as you roll the sarmales, place them in a saucepan in a circular shape, sprinkling after each layer a few pieces of smoke and a tablespoon of broth diluted in a small cup of water.
When you reach the last layer of cabbage, do the same: sprinkle with finely chopped cabbage and a tablespoon of diluted broth. Put enough water in the pot to exceed the sarmales by 2 cm.
And after you have placed the pan, the most important stage follows: boiling. Place a plate and a lid on top of the sarmales and turn the stove on medium heat for 30-40 minutes.
- Minced meat (pork mix with beef) & # 8211 800 grams
- sweet or pickled cabbage 3 kg
- 4 onions
- tomato broth - 100 grams
- water or meat soup 1.5 liters
- paprika a tablespoon
- lard or oil & # 8211 250 grams
- rice & # 8211 100 grams
- pepper & # 8211 5 gr
- thyme 2 gr
- smoked ribs 300 grams
- salt & # 8211 to taste
The meat is mixed with rice (hardened together with the onions before), ground pepper, thyme, paprika and salt.
Separately, choose the cabbage leaves (without tears), cutting them into suitable pieces. The stuffed meat is made from the prepared meat composition. Take the cabbage leaf, put a little of the meat composition (the size of a large walnut) in the middle, wrap it in the shape of a roll, and insert the ends of the roll with your finger inside, thus obtaining the shape of a wire.
Put them in a pot together with the ribs, cover them with water and simmer.
Before removing from the heat, pour the tomato broth over the sarmale, leave for another 5 minutes, and then remove from the heat.
Serve with sour cream.
Sarmalute in cabbage leaves
Both pictures show grade 10 with congratulations. Offff you reminded me of sarmale, a treat. Congratulations.
valentina ionita (Chef de cuisine), January 11, 2010
Your sarmalutes look great. I don't use stuffed eggs either, but you have to try.
bucataria-sylviei (Chef de cuisine), January 10, 2010
wow super recipe, I have to try it once, thank you for presenting us with more special recipes.
Sidy (Chef de cuisine), December 20, 2009
Ionela sees that Christmas is coming. you started to prepare and you made me crave sarmale because I can't anymore. Congratulations ! I never made sarmales with eggs. must be tried!
mihaela idriceanu (Chef de cuisine), December 14, 2009
finally, I see a recipe for sarmale with eggs in it! :) I make them too. vaaaaaai, I can't wait for Christmas to come, I'm dying for appetite! happy celebrations!
lumi (Chef de cuisine), December 14, 2009
I do not put parsley but margarine in the composition and, more recently, I put semolina instead of rice
Sarmalute in sweet cabbage
Mix the meat with the washed and well drained rice, with a finely chopped onion, salt, pepper, thyme and dill. Mix well and leave to rest.
Bring salt water to a boil. Cut the back of the cabbage and put it in boiling water. Leave it to boil for about 15 minutes or until we notice that we can easily peel the leaves. Be careful not to break! I think it also depends on the variety of cabbage…
Loosen suitable leaves and fold the cabbage rolls. What's left of the cabbage is finely chopped.
Chop the other onion as well, and fry in oil with the sliced sausages for a few minutes. Set aside from the heat and distribute the chopped cabbage, then place the sauerkraut nicely. Sprinkle thyme on top and add sprigs of dried dill, bay leaves and peppercorns. Cover with water and put in the oven, filling as many times as needed. When they are almost ready, add the diced tomatoes and then let them cool well.
Serve hot, with polenta and hot peppers!
For the slightly sour taste, for those who prefer, borscht combined with water can be used.
1 piece of sauerkraut
600 gr minced pork
2 pieces of onion
40 ml oil
140 gr of rice
8 tablespoons stuffed tomato sauce with pepper
to taste thyme, pepper and salt
2 pieces of bay leaves
150 gr boneless pork ribs
Onions are cleaned, washed and finely chopped.
a saucepan non-stick, heat the oil and add the sliced ribs.
Fry well and then remove to a plate.
In the remaining fat, heat the onion until it becomes glassy, then add the washed and drained rice.
Mix well and leave on the fire for a maximum of 1 minute.
Let it cool for 2-3 minutes, then add the meat and mix.
Add to taste: salt, pepper, and thyme tomato sauce with peppers (5 tablespoons).
Mix until you get a homogeneous composition.
The sauerkraut is washed well and peeled off. We stop the first 3 sheets to cover the sarmales.
Prepare the cabbage leaves for filling, remove the thick parts and portion the thin part evenly.
Finely chop the cabbage residues and put them in saucepan (in which we boil the sarmales) + in the middle of the sarmales ..
Form the sarmales and place them and arrange them over the layer of chopped cabbage.
In the middle of the sarmales add the ribs and the rest of sauce with tomatoes and peppers.
Add enough boiling water to cover the last layer, the sapphire leaves and sprinkle a little dried thyme.
cover sarmale with the cabbage leaves turned off and bring to the boil.
Method of preparation
Sarmale with pork and veal in cabbage leaves
Sweet cabbage is washed, scalded until soaked in water with a little salt and borscht (should not be soaked
Sarmale in sour cabbage leaves and smoked
Smoked and cooked over low heat in the oven, they are the best sarmale. I'm waiting for you at the table. do
Traditional Sarmale ingredient in cabbage leaves
- 1 kg minced meat mixture (pork + beef)
- 2 yellow onions, suitable
- 100 g lard
- 100-150 g of concentrated tomato paste
- 50 g small grain rice
- 100 ml dry or semi-dry white wine www.simonacallas.com
- 2 large sauerkraut
- 1 tablespoon homemade or organic vegeta (optional)
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1 tablespoon grated dill (fresh or dried) chopped
- salt, pepper to taste
- Bay leaves
- 2 tablespoons peppercorns
- 50-100 g kaizer / ham (optional)